Tuna Tostada
Tostada de Atún
This Tuna Tostada features fresh sashimi-grade tuna with a flavorful bean base, topped with a unique ponzu sauce and various garnishes. It's a delicious representation of seafood cuisine in Mexico.
Prep
30 minutes
Cook
15 minutes
Servings
4
Difficulty
Hard
1 Ingredients
- 1 lb fresh tuna, sashimi grade, cleaned and separated into three parts (acami, chutoro, toro)
- 1 cup black beans, cooked
- 2 tbsp tuna fat (instead of lard)
- 2 cloves garlic, minced
- 1 medium onion, diced
- ~1 tbsp seaweed, chopped
- 1 tsp ground guajillo chili
- 2 tbsp Japanese mayonnaise
- 1 tbsp gochujang
- 1 tsp dried chiltepines
- 1 tbsp toasted sesame oil
- 1 tbsp yellow lemon juice
- ~1-2 tbsp soy sauce
- 2 tbsp soy sauce for marinating
- 1 tbsp fish sauce
- 1 tbsp rice vinegar
- 1 tbsp mirin
- ~1 tsp hoisin sauce
- ~1 tsp dashi powder
- ~1 tsp sugar
- ~1 tsp chili oil
- 1 tbsp ponzu sauce (made with soy sauce, lemon juice, roasted garlic, chili, olive oil, and ginger)
- 2 green onions, chopped
- 1 serrano chili, sliced
- 1 avocado, sliced
- 1 small onion, thinly sliced
- Lime wedges for serving
- Pinch of salt for seasoning
2 Instructions
- 1
Start by cleaning the tuna and separating it into three parts: acami, chutoro, and toro.
- 2
Slice the acami into thin strips and cut the chutoro and toro into small cubes.
- 3
For the bean base, combine the cooked black beans, tuna fat, minced garlic, diced onion, chopped seaweed, and ground guajillo chili in a pot. Cook until heated through.
- 4
Blend the bean mixture until smooth and set aside.
- 5
In a bowl, mix together the soy sauce, fish sauce, rice vinegar, mirin, hoisin sauce, dashi powder, sugar, and chili oil to create the marinade.
- 6
Add the tuna cubes to the marinade and let them sit for a few minutes.
- 7
Prepare the ponzu sauce by combining soy sauce, lemon juice, roasted garlic, your choice of chili, olive oil, and ginger in a bowl.
- 8
To assemble the tostada, spread the bean mixture on a tostada base.
- 9
Add the ponzu sauce over the beans, then top with the marinated tuna cubes.
- 10
Drizzle the mixture with the remaining marinade and lightly flame it for a smoky flavor.
- 11
Finish with sliced serrano chili, avocado, and onion on top.
- 12
Whisk Japanese mayo with a teaspoon of gochujang, a squeeze of yellow lemon juice and a few drops of toasted sesame oil to make a quick spicy mayo. Crush a pinch of dried chiltepines over the assembled tostada at service for floral heat.
- 13
Serve with lime wedges and a sprinkle of salt.
💡 Tips from the Kitchen
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Ensure the tuna is of high quality for the best flavor and texture.
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Adjust the amount of chili in the ponzu sauce to your spice preference.